Andy Makes Seafood Pasta | From the Test Kitchen | Bon Appétit
If you don’t have a large enough pot to toss all the shellfish and pasta together, you can always transfer everything to the largest bowl or platter you have, or go old-school and just pour the sauce over the pasta at the table.
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INGREDIENTS
¼ cup extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, sliced
¾ teaspoon crushed red pepper flakes
3 tablespoons tomato paste
1 cup dry white wine
1 28-ounce can whole peeled tomatoes
Kosher salt
1 pound spaghetti
2 pounds mussels, scrubbed, debearded
2 pounds large shrimp, peeled, deveined
3 tablespoons unsalted butter
3 tablespoons finely chopped parsley
1 tablespoon fresh lemon juice
Lemon wedges (for serving)
RECIPE PREPARATION
Heat oil in a large heavy pot over medium. Cook onion, stirring occasionally, until golden and softened, 8–10 minutes. Add garlic and red pepper flakes and season with salt. Cook, stirring often, until fragrant and garlic is softened, about 2 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color and starts sticking to bottom of pan, about 4 minutes. Add wine and cook, stirring often, until the smell of the alcohol is almost completely gone, about 4 minutes. Add tomatoes and juices, crushing with your hands, and increase heat to medium-high. Cook, stirring often, until sauce thickens slightly, 8–10 minutes. Taste and season sauce with salt.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid.
Add mussels, shrimp, and ¼ cup pasta cooking liquid to sauce. Cover and cook, shaking pot occasionally, until mussels open, about 4 minutes. Using tongs, pick out shrimp and mussels and transfer to a large bowl, discarding any mussels that have not opened. Loosely cover with foil to keep warm.
Add pasta and another ¼ cup pasta cooking liquid to sauce and stir to coat. Reduce heat to medium, add butter, and continue to cook, stirring and adding more pasta cooking liquid as needed, until sauce coats pasta, about 4 minutes. Remove from heat, return shrimp and mussels to pot, and carefully toss to combine. Mix in parsley and lemon juice.
Transfer pasta to a platter and serve with lemon wedges for squeezing over.
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
How to Make Linguini Allo Scoglio | Seafood - Clams, Mussels, Octopus, Calamari, Shrimp
Hello everybody! In this video I show you how to make a simple recipe: Linguini Allo Scoglio!
Buon Appetito!
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#italiancookingwithantonio #italiancooking #italianrecipe #cookingitalian #italiancusine #italiankitchen #classicitalian #authenticitalian #homemadeitalian #linguini #alloscoglio #seafood #clams #mussels #octopus #calamari #squid #shrimp
Ich habe noch nie so lecker gegessen! Pasta mit Garnelen in einer cremigen Sauce!
Ich habe noch nie so lecker gegessen! Pasta mit Garnelen in einer cremigen Sauce!
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Ein sehr leckeres Gericht, das einfach zuzubereiten ist! ???? Köstliches italienisches Abendessen. Spaghetti mit Garnelen in einer cremigen Sauce. Herzhaft und lecker! Rezept in 5 Minuten! ????????
Eine großartige Möglichkeit, Mittag- oder Abendessen für die ganze Familie zu kochen. Schnell, einfach und lecker! Die Zubereitung des Gerichts ist überraschend einfach, auch ein Anfänger kommt damit zurecht. ????????????
Zutaten:
● Bavette 300 g
● Zwiebel 1 Stk
● 4-5 Knoblauchzehen
● Garnelen 500 g
● Salz, Schwarzer Pfeffer, ½ Esslöffel Oregano
● Petersilie
● Sahne 300 ml
● Parmesan 50 g
● Ghee butter
Guten Appetit! ????
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#Herzhaft_und_lecker
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#Abendessen
Giada De Laurentiis' Linguine with Shrimp and Lemon Oil | Everyday Italian | Food Network
Giada adds lemon zest and arugula to this elegant pasta dish with frozen shrimp!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Linguine with Shrimp and Lemon Oil
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 25 min
Prep: 10 min
Cook: 15 min
Yield: 4 to 6 servings
Ingredients
For the lemon oil:
1/2 cup extra-virgin olive oil
1 lemon, zested
For the pasta:
1 pound linguine pasta
2 tablespoons olive oil
2 shallots, diced
2 garlic cloves, minced
16 ounces frozen shrimp
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces arugula (about 3 packed cups)
1/4 cup chopped fresh flat-leaf parsley
For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and reserve.
For the pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.
Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.
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Giada De Laurentiis' Linguine with Shrimp and Lemon Oil | Everyday Italian | Food Network